Monday, November 21, 2011

Parsleyed Carrots

Microwave recipes such as this one take the pressure off home chefs at a time the oven and stove top are already crammed with pots. This simple recipe is delicious and the color contrast between the carrots and parsley is attractive and appealing. My preference is to cook vegetables just until tender-crisp, so I always choose the lowest-possible cooking time. For everyday eating, rather than festive occasions, I steam and serve simply prepared veggies to preserve nutrients and cut calories.
Parsleyed Carrots:
6 medium carrots, peeled and sliced on the diagonal
6 tbsp. butter
2 tbsp. water
2 tbsp. granulated sugar
2 tsp. finely chopped fresh parsley
Salt and pepper, to taste
Place carrots, butter, water, and sugar in microwave-safe casserole. Cook, covered, 4-to-8 min. on full power until carrots are tender, depending on thickness of slices. Stir in parsley and season to taste. Serves 6.

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